We eat potatoes pretty frequently, in one shape or another. Roast potatoes are a favourite, mash makes a regular appearance, and then there’s my potato and carrot layer bake that graces our table every few weeks, too. Oh, and hasselback potatoes, potato salad, jacket potatoes…
Anyway, I decided it was time to ring the changes and make some new and innovative potato dish. I was after something simple and straightforward, ideally a potato side dish that would look more impressive than the effort required to make it. Not much to ask, surely?
I settled on some sort of potato gratin, and decided to jazz it up by layering the potato slices sideways – upright rather than horizontal. It looked quite funky before it went into the oven and looked brilliant when it came out! The crispy vertical slices were really decorative, and the whole thing looked gorgeous – have a look at the photos.
DH was very keen on this potato gratin, as was Kipper (who ate several large spoonfuls). Each potato slice is meltingly soft at one end, where it has cooked in the stock in the bottom of the dish, and lovely and crispy at the other end where it’s been poking up. Yum.
It was very easy to assemble, and although on this occasion I micro-zapped it and then shoved it straight into a hot oven, I suspect that it would be fine microwaved in advance and then baked later. So, a good prepare-ahead potato dish. Excellent.
This made a generous 4 servings.
- 1500g floury potatoes
- 4tbsp olive oil
- 200ml hot vegetable stock
- Salt and pepper to season (optional)
- Peel the potatoes and cut into 4-5mm slices. Place in a large mixing bowl and pour the oil over. Mix with your hands to ensue that each slice is coated with oil.
- Arrange the slices vertically in an ovenproof dish. Start with a row around the edge, then fill in the centre. Use different sized pieces to fill the gaps and ensure the slices are packed tightly. Set aside any oil remaining in the mixing bowl once tha potato slices are arranged in the baking dish.
- Pour the stock over the potatoes and cook in a microwave on full power for 10 minutes.
- Preheat the oven to 180C. Once the potatoes have cooked in the microwave, brush the top with the reserved oil, season with salt and pepper if desired, then transfer to the oven.
- Bake at 180C for around an hour until brown and crispy on top.
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